Chicken and Dumplings With Canned Biscuits

• doses: 8 servings
• tempo ativo: 15 minutes
• tempo total: 40 minutes

Ingredientes

3 tbsp olive oil

1 yellow onion (chopped)

4 carrots (peeled and sliced)

4 stalks celery (sliced)

4 cloves garlic (minced)

1 tsp dried thyme

salt/pepper

32 oz chicken broth

10 ½ oz cream of chicken soup

2 cups water

2 cups chicken (shredded)

16.3 oz refrigerated biscuits (each biscuit cut into 4 equal pieces)

1/4 cup fresh flat-leaf parsley (for topping)

Instruções

Heat olive oil in Dutch oven or heavy saucepan over medium heat. Add onion, carrots, celery, garlic, thyme, salt and pepper. Cook for 3-5 minutes, stirring occasionally, until onions are soft and fragrant.

Add the chicken broth, chicken soup, water and shredded chicken. Increase heat to medium-high and bring to a boil. Reduce to a simmer and add the biscuit pieces.

Cover and simmer for 20 minutes, stirring occasionally. Top with parsley, if desired, and serve warm.

Notas

Add ginger

Informação Nutricional

• Calorias: 341 kcal
• Gordura Total: 18 g
• Gordura Saturada: 3 g
• Gordura Insaturada: 14 g
• Gordura Trans: 1 g
• Colesterol: 15 mg
• Sódio: 1140 mg
• Carboidratos Totais: 38 g
• Fibra Alimentar: 3 g
• Açúcares Totais: 7 g
• Proteína: 8 g